Grilled Broccoli Rabe
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Although somewhat unconventional, grilling dark leafy greens like broccoli rabe is a fun way to add subtle smokiness. Here, we bump up the flavor by tossing it with a garlic-rosemary vinaigrette.

photographer: Ken Burris

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Total Time: 20 minutes
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1 bunch broccoli rabe, (about 1 pound), trimmed
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2 tablespoons extra-virgin olive oil
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2 teaspoons red-wine vinegar
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1 teaspoon garlic powder
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1/2 teaspoon chopped fresh rosemary
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1/4 teaspoon salt
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1/2 teaspoon freshly ground pepper
4 servings, about 2/3 cup each
Preheat grill to medium-high.
Cook broccoli rabe in a large pot of boiling water until bright green and barely tender, 1 to 2 minutes. Drain in a colander and rinse with cold water; drain well.
Combine oil, vinegar, garlic powder, rosemary, salt and pepper in a large bowl.
Grill the broccoli rabe, turning once, until tender and the leaves are just beginning to char, 1 to 2 minutes per side. Toss the broccoli rabe with the reserved dressing.
Nutritional Facts
- Servings
- 4
- Per serving
- Calories
- 91
- Carbohydrates
- 4g
- Fat
- 8g
- Saturated Fat
- 1g
- Monounsaturated Fat
- 5g
- Protein
- 4g
- Cholesterol
- 0mg
- Dietary Fiber
- 3g
- Potassium
- 231mg
- Sodium
- 183mg
- Added Sugars
- 0g
- Exchanges
- 1 vegetable
- 2 fat
- Carbohydrate Servings
- 0
- Vitamin A (60% daily value)
- Vitamin C (38% dv)
- Folate (24% dv).
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